open crumb

Open vs. Close Crumb

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Hi,

I've made the 'lean dough' recipe from PR's ABED a couple of times. Most of the time, dough often comes out with large open crumbs, except for a loaf I made yesterday. Instead of the usual, the crumbs were close, more like regular bread loaf. Taste wise, the bread was thoroughly cook with no gummy texture at all. All in all, still very good to eat.

May I know what causes the crumbs to open and not? I've been using the same recipe each time. I'm just curious, and would like a better understanding, to help me control the outcome of the bread better next time.

Sourdough rye bread

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Photos & Photography

I've been making this bread for about two weeks now, and I am more pleased than I can say. It's an original recipe, and it didn't come out quite as expected, but nonetheless, I think it is the best bread that I have ever made. It is thick-crusted, but the crust is kind of soft and chewy like a ciabatta; and the crumb, while very open, is also moist. And did I mention that it's sour? It is almost certainly the sourest bread that I've had since I left the bay area five years ago.

Here's a pic:

The Fresh Loaf

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open crumb

Open vs. Close Crumb

Sourdough rye bread

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open crumb